I throw together, eggs, sugar, flour, ricotta, and baking powder. A strong whisk yields a thick batter, enough to stand your spoon in! A pot of hot oil simmers as I drop tiny spoonfuls of batter in. Fritters brown evenly over medium heat. I watch amazed, as the balls of dough do jumping jacks by themselves in the hot oil. It's a carnival trick come to life!
Makes 25-30 small balls
1 cup Ricotta
1/4 cup Sugar
1 cup Flour
4 teaspoons Baking Powder
1/4 teaspoon Salt
2 cups Canola Oil for frying
Put ricotta, eggs and sugar in a bowl and whisk till blended.
Add flour, baking powder and salt to the bowl and gently mix till you have a thick batter.
Heat canola oil in a wok over medium heat.
Test oil by dropping a titbits of batter in. They should spring to the surface immediately.
Using two teaspoons drop olive-sized balls of batter into hot oil. Fry 8-10 at a time. It is important to fry the balls over medium heat as they brown fast and you need a slow heat to cook the insides. The balls look shaggy as you drop them in. They will puff evenly as they brown.
Use a slotted spoon to turn balls so they cook on both sides. The balls have a tendency to turn by themselves. But if they do not, help them along with the slotted spoon.
Repeat till you finish the batter.
Drain balls on a cookie rack placed over a baking sheet.
When cool, dust liberally with icing sugar.
The first batch is eaten as it emerges!! Brunch is tomorrow. Sticky fingers beware!!! My effort is well camouflaged!